The very best of North Queensland - from the paddock to the plate

There's a saying that when it comes to healthy and tasty produce that "fresh is best'' ... and it doesn't come any fresher than from your own back yard.

That's the idea behind a group of North Queensland farmers and producers, who have come together to celebrate the best of North Queensland produce, straight from the farm to the table.

Townsville's first Paddock to Plate dinner took place last week at award-winning restaurant, A Touch of Salt, with guests including producers of meat, fruit and vegetables from around the region, showcasing their wares.

Restaurant owners and brothers Mark and Michael Brine specifically designed a four-course gourmet dinner around the meat and produce on offer.

They said it was not only an opportunity to showcase North Queensland produce, but the event also helped raise funds to buy stock feed for less-fortunate Queensland farmers out west, who are still suffering the effects of the long-running drought.

"It's really highlighting what's produced locally,'' said Mark.

"By sourcing locally, it is not only cheaper in terms of freight, but the food miles are lower, and there's less spoilage ... it's everything that makes sense.''

Mark's brother, executive chef Michael, said they were showcasing meat, fruit and vegetables from all around the north, including persimmons, mandarins and avocados from Tully, brown rice from Ayr, wing beans from Alligator Creek, and cheeses from the Atherton Tablelands.

"It's nice, I've met a few of the farmers and just to see what they actually do, you can appreciate it, and it actually shines through in their produce,'' said Michael.

Unfortunately, our pigs had a different idea, my boar broke out and shagged all the girls at the same time, and ...umm ... three years ago we became pork producers - fabulous!

Ingham farmers Julia Powell and Shane Muller from Backfatters Farm raise heritage pigs; berkshire and large blacks, as well as bora goats.

They came up with the Paddock to Plate concept to highlight the best of what North Queensland has to offer.

They provided the pork and goat meat for the dinner, with chef Michael showcasing the pork three ways; slow-roasted and encased in homemade pide, shaved pork belly, and crackling, accompanied with a persimmon and ginger yoghurt, and avocado and shallot salsa.

The goat was presented two ways; a curried neck and shank with wing bean salad and brown and wild rice, and seared loin with mandarin, radish and mizuna.

Julia said the couple moved to North Queensland because they loved the region, and bought their small landholding at Braemeadows, to grow their own food and be self-sufficient.

"Unfortunately, our pigs had a different idea.

"My boar broke out and shagged all the girls at the same time, and ...umm ... three years ago we became pork producers, fabulous!'' she laughed.

"We're breeding for flavour rather than growth rates, so when you eat our pork, people have a memory of what pork used to taste like ... you see a little sparkle in their eyes, and they go, 'Oh, that's what pork used to taste like, I remember!'

"People want to eat good food that tastes good, that's what our pork tastes like, it's just full of flavour.''

Christina della Valle has owned and operated the 300 acre Berkshire Gold farm, located between Proserpine and Airlie Beach, for the past 15 years, breeding not only Berkshire pigs, but also being the only producer in Queensland of the unusually named 'beefalo'.

In another case of 'accidental shagging', Christina said the beefalo was a cross-breed between an American bison and a standard beef cow, which came about in America in the 19th century when the bison were nearly killed off, and began inter-breeding with domestic cattle.

Christina said some farmers found that some bison bulls had serviced several of their cows, resulting in offspring later found to be very tasty.

"It produces a beautiful lean, low cholesterol beef,'' she said.

"I call it the 'beef with a touch of bison'."

The four course Paddock to Plate dinner was finished off not with a traditional dessert, but with a cheese platter with a difference; twice-baked gruyere soufflé and crumbed camembert, served with carrot jam, lemon and leaves.